Autumn Harvest Pasta Salad

August 31, 2025 Kate @Food For Your Good Appetizers and Salads 0




Autumn Harvest Pasta Salad with glossy rotini pasta, roasted butternut squash, golden Brussels sprouts, cherry tomatoes, spinach, feta, and walnuts in a white bowl on marble with a white towel.
Autumn Harvest Pasta Salad – tender rotini tossed with roasted fall vegetables, maple-balsamic dressing, feta, and walnuts.
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Autumn Harvest Pasta Salad is a vibrant seasonal recipe that celebrates everything we love about fall cooking. With caramelized butternut squash, roasted Brussels sprouts, juicy cherry tomatoes, and fresh spinach, this colorful dish combines both warmth and freshness in every bite. Tossed in a maple-balsamic dressing and finished with feta cheese and crunchy walnuts, it’s hearty, flavorful, and beautifully balanced.

What makes this pasta salad so special is its versatility. It works equally well as a side dish for cozy weeknight dinners, a make-ahead lunch, or the centerpiece of a holiday spread. Transitional flavors—from sweet roasted vegetables to tangy dressing—make every forkful exciting, while the pasta keeps it satisfying.

Pasta salads have been a staple of gatherings for decades, but this autumn-inspired version adds a modern, seasonal twist. By combining roasted fall vegetables with classic Mediterranean ingredients, it bridges comfort and freshness perfectly. Serve it chilled or at room temperature, and enjoy a dish that tastes like fall in every bite.

Autumn Harvest Pasta Salad with glossy rotini pasta, roasted butternut squash, golden Brussels sprouts, cherry tomatoes, spinach, feta, and walnuts in a white bowl on marble with a white towel.
Autumn Harvest Pasta Salad – tender rotini tossed with roasted fall vegetables, maple-balsamic dressing, feta, and walnuts.

Recipe Yield: 6 servings

INGREDIENTS

12 oz rotini pasta, uncooked
2 cups butternut squash, peeled and cubed
1 ½ cups Brussels sprouts, trimmed and halved
1 cup cherry tomatoes, halved
1 cup baby spinach leaves
½ cup red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup toasted walnuts, roughly chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
1 tbsp maple syrup
1 tsp salt
½ tsp black pepper

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.

2. Roast the vegetables:
Preheat oven to 400°F (200°C). On a sheet pan, toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.

3. Make the dressing:
In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, garlic, maple syrup, salt, and pepper until smooth.

4. Assemble the salad:
In a large bowl, combine pasta, roasted vegetables, cherry tomatoes, spinach, red onion, feta cheese, and walnuts. Drizzle with dressing and toss until evenly coated.

5. Chill and serve:
Cover and refrigerate for at least 20 minutes to let flavors meld. Serve chilled or at room temperature.

Helpful Tips to Perfect This Recipe

  • Balance Roasted & Fresh: Roasting butternut squash and Brussels sprouts brings out natural sweetness, while fresh spinach and tomatoes keep the salad light and vibrant.
  • Make Ahead Friendly: This salad tastes even better the next day, as the pasta absorbs the flavors of the balsamic-maple dressing. Just store covered in the fridge.
  • Add Protein for a Meal: For a hearty fall dinner, top with grilled chicken, roasted salmon, or chickpeas for a vegetarian option.